Roasted Vegetable Sandwiches with Melted Provolone
Hearty open-faced sandwiches loaded with oven-roasted eggplant, zucchini, cauliflower, bell pepper, and onion, topped with fresh tomato slices and melted provolone. A garlicky herb-infused oil and red wine vinegar dressing brings brightness to the tender, caramelized vegetables. Ready in about 35 minutes.
Ingredients
- 1 small eggplant, sliced thin
- 1 zucchini, thinly sliced
- 1 yellow onion, thinly sliced
- 1 cup cauliflower florets, small florets or chopped smaller
- 1 red bell pepper, cut into strips
- 3 teaspoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme
- 1 16-inch long French bread, split lengthwise and cut into 4 sections
- 1 tomato, thinly sliced
- 2 cups shredded provolone cheese
- ¾ cup garlic-infused olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Preheat the oven to 450 degrees and line a baking sheet with aluminum foil.
- 2
Toss all vegetables except tomato slices with olive oil, garlic, thyme, salt, and pepper in a large bowl.
- 3
Spread vegetables in a single layer on the baking sheet and roast, stirring occasionally, until tender and starting to brown, about 25 minutes. Cool slightly.
- 4
Meanwhile, whisk together the dressing ingredients in a mason jar or small bowl.
- 5
Drizzle dressing liberally on both sides of the bread pieces.
- 6
Arrange roasted vegetables on the bread, top with tomato slices, and sprinkle with provolone cheese.
- 7
Return to the oven for 5 minutes until the cheese melts.
- 8
Serve warm.
Tips
Stir vegetables halfway through roasting to ensure even browning and tenderness.
Let roasted vegetables cool slightly before assembling so the cheese melts evenly without over-cooking the bread.
Make the dressing ahead and adjust seasoning to taste before drizzling.
Good to Know
Leftover roasted vegetables keep refrigerated up to 3 days. Store dressing separately. Assemble sandwiches fresh to avoid soggy bread.
Roast vegetables up to 1 day ahead and store in an airtight container. Prepare dressing up to 2 days ahead. Assemble just before serving.
Serve warm immediately after the cheese melts. Can be eaten open-faced or cut in half for easier handling.
Common Mistakes
Do not skip the cooling step on roasted vegetables to avoid melting the bread structure prematurely.
Do not overcrowd the baking sheet during roasting to prevent steaming instead of browning.
Do not skip the second baking step to ensure the cheese fully melts and binds the sandwich together.